Thanks for the good tips, Laila and Erin79!
MEP, I feel your pain. I grew up in Minnesota and didn't have my first "real" lobster until I was in my 20's!
One of the more useless vocab words I had to memorize for culinary school was "bocage." This being the small, manicured shrubs that the Normandy cows eat. That word will probably still be rattling ...
Sherry--even sweet sherry!--pairs fabulously with almost all seafood. Try using it as a base for a sauce or to enhance a seafood-based soup? I'm in culinary school and we just made the most incredi...
I don't believe soaking mussels is really necessary these days--farmed mussels (and likely most wild-caught mussels) are held in clean salt tanks for a certain length of time before they're put on ...
Oh, goodness! How could I forget "Artisan Bread in Five Minutes a Day"?! Actually, the answer is because I've been using it so much recently that it's become a semi-permanent fixture on my counter ...
Squirrely, does the tea ball ever give your soup an off flavor? I've thought about using one before, too, but I've always hesitated since I know metal can react with acidic things. If it works for ...
CWillows, you can actually try making this same recipe without any yeast. Traditional sourdoughs actually don't use any commercial yeast at all.
I'll put some thought into alternates t...
Ha ha--oh, the royal 'we'! This particular Kitchn writer LOVES beets! Up until last summer, I'd only had the canned kind (why? why? why?), so you can imagine my surprise when a friend forced me to ...
There are indeed smaller slaughterhouses that local farmers can use and that put more care into how animals are butchered. These smaller places are growing increasingly rare, though, so it's import...
MMG, I have to admit that I'm not entirely sure what's going on with your starter! Typically, watery liquid would start forming just on the surface of the mass--this is actually raw alcohol given o...
Aleec, I'm excited for you! Even though, I "know" sourdough is science, it still always seems like magic...
Covering loosely will work just fine, and you're right--this will let more a...
Aleec, I haven't seen any at the major Boston grocery stores (Stop & Shop, Shaws), but I seem to recollect a few Jewish mini-marts on Harvard St north of Coolidge Corner. That would be my best bet!
Oh, sounds delicious! I love the idea of using lemon grass in the brine.
And I'd say that we're definite "agak-agak" kindred spirits--I definitely improvise and go by instinct all the ...
Hang-On-Sloopy, I'm planning on posting a good beginner sourdough recipe next week. Stay tuned!
Sourdough bread recipes usually use 1 1/2 - 2 cups (10-14 ounces) of sourdough. This sta...
mh330--I'll be doing a more in-depth post about this in the next week or so, but essentially, the wetter your starter (like, equal parts flour and water), the more sour the flavor will be. Your sta...
Welcome, new folk! So glad to have you! Since this is my first summer with a CSA too, I'm really looking forward to swapping stories and getting excited about strange new vegetables with everyone.
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Thanks for the good tips, Laila and Erin79! MEP, I feel your pain. I grew up in Minnesota and didn't have my first "real" lobster until I was in my 20's!
One of the more useless vocab words I had to memorize for culinary school was "bocage." This being the small, manicured shrubs that the Normandy cows eat. That word will probably still be rattling ...
Potato starch also works well. Actually, potato starch is more widely used in southern Chinese cooking, while cornstarch is used in the north.
Oh, goodness. Rhubarb and a good cocktail--two of my favorite things combined. Mmmm...
Thanks, Nougat! That's a great tip.
Sherry--even sweet sherry!--pairs fabulously with almost all seafood. Try using it as a base for a sauce or to enhance a seafood-based soup? I'm in culinary school and we just made the most incredi...
I don't believe soaking mussels is really necessary these days--farmed mussels (and likely most wild-caught mussels) are held in clean salt tanks for a certain length of time before they're put on ...
Oh, goodness! How could I forget "Artisan Bread in Five Minutes a Day"?! Actually, the answer is because I've been using it so much recently that it's become a semi-permanent fixture on my counter ...
Squirrely, does the tea ball ever give your soup an off flavor? I've thought about using one before, too, but I've always hesitated since I know metal can react with acidic things. If it works for ...
CWillows, you can actually try making this same recipe without any yeast. Traditional sourdoughs actually don't use any commercial yeast at all. I'll put some thought into alternates t...
Ha ha--oh, the royal 'we'! This particular Kitchn writer LOVES beets! Up until last summer, I'd only had the canned kind (why? why? why?), so you can imagine my surprise when a friend forced me to ...
Oh, yummy, crunchy goodness. Any guesses on how to make these at home?!
There are indeed smaller slaughterhouses that local farmers can use and that put more care into how animals are butchered. These smaller places are growing increasingly rare, though, so it's import...
MMG, I have to admit that I'm not entirely sure what's going on with your starter! Typically, watery liquid would start forming just on the surface of the mass--this is actually raw alcohol given o...
Aleec, I'm excited for you! Even though, I "know" sourdough is science, it still always seems like magic... Covering loosely will work just fine, and you're right--this will let more a...
Aleec, I haven't seen any at the major Boston grocery stores (Stop & Shop, Shaws), but I seem to recollect a few Jewish mini-marts on Harvard St north of Coolidge Corner. That would be my best bet!
Oh, sounds delicious! I love the idea of using lemon grass in the brine. And I'd say that we're definite "agak-agak" kindred spirits--I definitely improvise and go by instinct all the ...
Hang-On-Sloopy, I'm planning on posting a good beginner sourdough recipe next week. Stay tuned! Sourdough bread recipes usually use 1 1/2 - 2 cups (10-14 ounces) of sourdough. This sta...
mh330--I'll be doing a more in-depth post about this in the next week or so, but essentially, the wetter your starter (like, equal parts flour and water), the more sour the flavor will be. Your sta...
Welcome, new folk! So glad to have you! Since this is my first summer with a CSA too, I'm really looking forward to swapping stories and getting excited about strange new vegetables with everyone.